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2. Why You Really Need To Let Steak Rest

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   How long you rest a steak depends on its size. “Smaller cuts like filet mignon should rest for 5 to 10 minutes, ... It might seem counterintuitive to let a steak stand after cooking, but it will ...

3. I'm a professional chef. Here are the best ways to prepare ...

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   Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...

4. Rib steak - Wikipedia

   en.wikipedia.org/wiki/Rib_steak

   A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.

5. How to Cook (or Order) Almost Every Cut of Steak - AOL

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   Filets are also well suited for anyone on a diet who just really needs a steak. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in ...

6. Rib eye steak - Wikipedia

   en.wikipedia.org/wiki/Rib_eye_steak

   In Texas, a boneless rib eye steak is sometimes called a "Maudeen Center Cut". A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared bone to create a distinctive ‘handle’ to the steak [4]

7. Short loin - Wikipedia

   en.wikipedia.org/wiki/Short_loin

   Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).

8. Don't Break The 6 Golden Rules Of Cooking Steak

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   2. Choose the Right Pan and Get It Screaming Hot. A great pan is key to getting a caramelized crust on the bottom of your steak. A large metal pan works, but cast iron is even better.

9. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.